Tuesday, June 27, 2017
I haven’t purchased a new cookbook since I did a major purge but this one is worth it. Lots of ideas and most recipes aren’t too complicated or time consuming and the photos are lovely! We used the vegan Queso over a big plate of Tempeh Nachos.
Minimalist Baker’s Everyday Cooking
3 tablespoons vegan butter or oil
4 cloves garlic, minced
1/4 cup unbleached all-purpose flour
1 & 1/4-2 cups unsweetened plain almond milk or other nut/soy milk
1/2 cup nutritional yeast (can purchase at health food stores or Whole Foods)
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1 tablespoon maple syrup or substitute with organic cane sugar
***1/4 hot sauce – optional
*** I added 1/4 teaspoon cayenne pepper
Heat a large skillet over medium heat. Once hot, add the vegan butter and let it melt and start to sizzle, about 1 minute.
Add the garlic and stir to disperse. Cook for 1-2 minutes, stirring frequently, then reduce the heat if the garlic starts to brown too quickly.
Add the flour 1 tablespoon at a time and whisk. Cook for 1 minute, then whisk in the almond milk 1/2 cut at a time until it no longer looks thick and lumpy, about 1 1/4 cups total. (We made ours a little saucier for the nachos).
Cook in the skillet for 2 minutes, then transfer to the bowl of a high-speed blender. Add the nutritional yeast, salt, cumin, chili powder, maple syrup, and hot sauce or cayenne pepper. Blend on high until creamy and smooth.
Taste and adjust the seasonings and liquid. Transfer back to the skillet and simmer on low for 5 minutes, stirring often, to thicken.